Preparation time : 5 minutes
Cooking time : 15 minutes
Serves : 3 members
Description
Sheer chai or pink tea of Kashmir is had during special occasions. The colour of the tea is pale pink that reminds you of all the beautiful faces you get to see in Kashmir with their pale pink cheeks and lips. I didn’t get to taste this tea on my visit to Kashmir but came across this recipe when I was in search of another salted tea ( noon chai ) recipe of Kashmir. The colour of the tea sure did make me want to try it out. I did and the tea was so rich with an inviting colour. The only thing I missed was to sip the sheer chai in Kashmir’s natural beauty. Blessed is that land with abundance of beauty in all means. From nature, people, trees, flowers, snow caped mountains, food to every thing. Peeps don’t miss visiting the paradise on earth….
Ingredients | Quantity |
|---|---|
| Water | 4 and 1/2 cups |
| Milk | 1 and 1/2 cup |
| Green tea | 1 teaspoon |
| Cardamom powder | 1/2 teaspoon |
| Baking powder | one pinch |
| Cinnamon | 1/2 inch piece |
| Whole pepper corns | 4 |
| Poppy seeds | 30 grams |
| Salt | a pinch |
| Fresh cream | 30 Millie litters |
| Almonds + pistachio | 1/4 teaspoon each chopped |
| Saffron | a pinch |
| Sugar cubes | to taste |
Method
- Boil 4 cups of water with green tea, baking soda and cardamom powder together.
- Lower the flame and let it boil further for another eight minutes.
- In another vessel Boil 1/2 cup water with pepper, cinnamon, salt and poppy seeds for 2 minutes.
- Now, mix both the boiled water mixtures together from a distance at least for 20 times. This helps to give a pink colour to the tea. Strain and keep aside.
- Boil milk with cardamom for two minutes. Remove the milk from heat. Add it to the strained mixture and boil again. Strain the tea.
- Top with fresh cream, almonds + pistachio chopped and saffron. Serve along side with sugar cubes.
